Jamaican Jerk Chicken
Serve with Onion (Julienne cut) Lemon wedges and Cilantro with baked beans, potato salad and Flour Tortillas. PS: Chicken can be cooked on BBQ Pit as well when available.
½ cup of soy sauce
1 table spoon of vegetable oil
3 to 4 lbs. of whole chicken quartered (Score the Chicken parts with the Sharp Knife to the bone)
1 medium onion diced
1 medium onion Julienne cut.
3 green onions chopped
1 Lime quartered for
Small bunch of clean Cilantro just leaves (put on the chicken before serving)
Mix 2 Tablespoons of Jamaican Jerk Blend with the Diced Onion, Green onions, Soy sauce and vegetable oil and make a paste.
Get the whole chicken 3.5 to 4 Lb. of cut it in small (about eight) pieces (make sure you score the chicken to the bone)
Roll chicken in to Jamaican Jerk Rub paste, keep overnight in the refrigerator.
Next day take it out and bring to room temperature before broiling or baking.
Turn the broiler oven on Hi and put the chicken on the sheet pan on top shelf and broil for about 4 minutes where skin part gets brown and the juices are sealed.
Put the oven to Bake for 350`F. Bake chicken for about 30 minutes or when it is feels done.